#1  
Old 01-26-2009, 04:19 AM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Heavy crusted bread.

I have made several batches of Pagnotta bread with a Biga. The bread turns out good tasting but I cannot seem to get a good thick crust. I have been steaming the oven, etc. but the crust always seems to come out chewy and we like a thick hard crust. Can anyone make a suggestion on what technique to try. I am cooking in a WFO.
Thanks
Reply With Quote
  #2  
Old 01-26-2009, 05:13 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Heavy crusted bread.

Erasmo
If you want a snappier crust you have to finish the loaves in a drier oven...steaming is good but you will have to vent it about half way through the bake time or even earlier. I would suggest you do everything as you have been except, half way through just tilt your door out on the oven to vent the steam. I think you will get what you are looking for, if you want it deeper and harder then the next time vent a minute sooner.
Hope this helps!
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #3  
Old 01-26-2009, 06:48 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Heavy crusted bread.

Dutch,

You're right on as usual about the steaming and venting. If I want a thicker crust, I vent halfway through as you do, but I also push the loaves toward the back wall for the last few minutes of the bake. It's always hottest there with my oven.

Jim
__________________
"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote
  #4  
Old 01-27-2009, 12:31 PM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: Heavy crusted bread.

Thanks
I will try your suggestions.
Reply With Quote
  #5  
Old 01-28-2009, 11:14 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Heavy crusted bread.

I have also found that it is easier to get nice thick, crunchy crust with sourdough recipes.

Let us know how it goes.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 01-28-2009, 11:17 AM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: Heavy crusted bread.

I have yet to try a sourdough. This might be a good time to make my first attempt.
Thanks.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Cook-off Sunday! 70chevelle Hearth Bread and Flatbread 3 10-27-2008 01:40 PM
Storing bread james Hearth Bread and Flatbread 13 09-26-2008 07:50 AM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 09:42 PM
Damon's (BT) first bread attempt etc. Bacterium What You Cooked Last Night 19 07-12-2007 04:34 PM
But is it really bread??? james Hearth Bread and Flatbread 3 02-08-2006 08:37 PM


All times are GMT -7. The time now is 05:21 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC